Pasta Salad Recipe
Creating the perfect pasta salad is all about balance between texture, flavour, and freshness. This versatile recipe not only caters to a range of dietary needs but also elevates any summer table with ease.
Ingredients
- 300 g Fusilli penne, or farfalle
- 200 g Cherry tomatoes halved
- 1 medium Cucumber diced
- ½ medium Red onion finely sliced
- 1 cup Bell peppers diced (mixed)
- 150 g Sweetcorn cooked or canned
- 100 g Feta cheese cubed
- 1 cup Chickpeas cooked/canned
- 150 g Grilled chicken or tuna optional
- 3 tbsp Olive oil vinaigrette
- 2 tbsp Lemon juice and zest
- 2 tbsp Creamy mayo optional
- 2 tbsp Fresh basil torn
- 1 tbsp Fresh parsley chopped
- ½ tsp Dried oregano
- Salt To taste
- Black pepper To taste
- ¼ tsp Chilli flakes optional
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add your choice of pasta and cook according to package instructions until al dente.
- Drain immediately and rinse under cold water to stop the cooking process.
- Set aside to cool fully before mixing.
- While the pasta is cooling, dice the cucumber, slice the red onions thinly, and chop the bell peppers.1 medium Cucumber, ½ medium Red onion, 1 cup Bell peppers
- Halve the cherry tomatoes and drain the sweetcorn.200 g Cherry tomatoes, 150 g Sweetcorn
- Place all vegetables in a large mixing bowl.2 tbsp Creamy mayo, ½ tsp Dried oregano, ¼ tsp Chilli flakes
- Add your choice of protein (feta, chickpeas, chicken, or tuna) to the bowl with vegetables.300 g Fusilli, 100 g Feta cheese, 1 cup Chickpeas, 150 g Grilled chicken or tuna
- If using grilled chicken or tuna, ensure it's cooked through and cooled before adding.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano.3 tbsp Olive oil vinaigrette, 2 tbsp Lemon juice and zest, Black pepper, Salt
- For a creamier version, substitute part of the vinaigrette with mayo or Greek yogurt.
- Adjust seasoning to taste.
- Add the cooled pasta to the bowl of vegetables and proteins.
- Pour the dressing over the top and toss everything gently to combine.
- Add herbs like torn basil and chopped parsley.1 tbsp Fresh parsley, 2 tbsp Fresh basil
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Cover and refrigerate for at least 1 hour to let the flavours meld.
- Serve chilled or allow to rest at room temperature for 10 minutes before serving.